Divide berries into fourths, and place berries in 4 lightly greased ramekins.

Then, mix the oats, butter, sugar, cinnamon and nutmeg together.

Divide into fourths and sprinkle on top of each ramekin.

Place the ramekins on a foil-lined baking sheet (I did not need to have foil... but, if they were to bubble over, having the foil would be nice!).

Bake at 375 for 20 minutes, until berries are bubbly.

Cool for 10 minutes.

Serve warm with a dollop of freshly whipped cream!

This dessert will be wonderful in the summertime when berries are plentiful -- and making it in my toaster oven allows a yummy dessert without heating up the kitchen! In the numerous times we've made this dessert/breakfast, we've been using our homemade granola -- can't get any easier than this!

Rachel gets a lot of flack. But, if the worst you can say is that her cooking is nothing to write home about, many cooks are making serviceable meals 3 meals a day, 7 days a week... many days i yearn to make serviceable nothing to write home about

Hey SnoWhite! This looks great... Can I interest you in another of RR's recipes? It's similar to the Brown Rice Casserole you recently posted. RR's is called Sausage and Zucchini Rice. You can make it lighter and healthier than the original! Love your blog!

This looks very good! I have a question for you regarding your use of a toaster oven - I have one I have been trying to use. I have tried covering with foil and using a lower temperature yet my food either burns to a crisp on top (while being undercooked in the middle) or it just takes forever to finish cooking! Do you have any tips for cooking in one?

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.